Fruit and Nut Spinach Salad

Heat butter in a saute pan over medium heat. When it starts to foam, add pecans and cook 2 minutes, then remove from heat.

In a bowl combine the next 5 ingredients (sugars, spices and salt). Scoop pecans out of your saute pan with a slotted spoon and drop them into the dry mix and toss until well coated. Spread them onto a parchment lined cookie sheet in a single layer and bake at 300F for about 10 minutes, then allow to cool thoroughly.

Wash and spin the spinach dry. Then, place it in a large bowl and add cooled pecans.

Take a brick of parmesan cheese and using a vegetable peeler peel slices off that are approximately 1/2″ long, and when you have about 1/4 cup add it to the spinach. Add the onion, berries, and oranges and toss salad. Top with won ton wrappers just before serving.

This salad goes great with any sort of citrus vinaigrette or poppy seed dressing.